Spicy Jalapeño Hibiscus Margarita

Spicy Jalapeño Hibiscus Margarita

Made with deep pink, antioxidant-rich hibiscus tea, this spicy jalapeño hibiscus margarita is sure to make everyone smile! (Even before they’ve had their tequila!)

I’ve been OBSESSED with the similar mason jar margarita from Caffetteria Cafe in Kansas City forEVER, and I finally have a recipe that gets *close* to the original!

This margarita uses homemade simple syrup (folks, it’s SO easy to make your own simple syrup!) that is absolutely worth making. It takes the whole drink to the next level! Don’t skimp on this part!

Spicy Jalapeño Hibiscus Margarita

Spicy Jalapeño Hibiscus Margarita

Spicy Jalapeño Hibiscus Margarita Recipe Ingredients

Now, it’s time to talk about the necessities for a fantastic drink that’ll have you saying “tequila la vista” to all of your troubles. Here’s what you need to make this spicy jalapeño hibiscus margarita:

  • tequila of choice (I’m loving the woman-owned, sustainable tequila company One With Life Tequila for Blanco or Exotico Tequila for Reposado!)
  • lime juice (fresh or bottled)
  • orange juice (fresh or bottled)
  • loose leaf hibiscus tea/dried hibiscus OR hibiscus tea bags (I use Traditional Medicinals in a pinch)
  • sparkling or still water to taste, for mixing
  • jalapeño
  • sugar (for the simple syrup)
  • chili salt (optional)
Ingredients for Spicy Jalapeño Hibiscus Margarita

Instructions to Make a Spicy Jalapeño Hibiscus Margarita

So… are you ready to spice up your margarita game now?

Well, prepare to impress your taste buds with sweet, floral, and smokey spice flavors after following these steps! And don’t worry, I won’t leave out any important details!


  1. Rim your glass with salt. Don’t skip this step, unless you want a margarita that’s more bland than a plain old glass of water.
  2. In a cocktail shaker filled with ice, pour 2 ounces of tequila. Because really, who’s counting?
  3. Add 1 ounce of fresh squeezed lime juice to the shaker. Get those muscles moving from the squeezing, and you’ll feel like you actually earned this drink.
  4. Pour 1 ounce of tart hibiscus syrup into the mix. Tart, sweet, and floral – what more could you ask for?
  5. Slice up a jalapeño and toss it into the shaker. Don’t be scared, embrace the heat!
  6. Shake everything up like a Polaroid picture.
  7. Strain the mixture into your salt-rimmed glass. Garnish with a jalapeño slice, if you’re feeling fancy.
  8. Sip and enjoy!

Cheers to mastering the art of margarita-making.

Spicy Jalapeño Hibiscus Margarita Recipe Q&A

How should this margarita be served?

I LOVE making these in bulk in a pitcher with a fruit infuser! For individual servings, you can’t beat a fancy margarita glass, but truly, anything goes. The mason jar margarita is certainly trendy, but even a solo cup will do the trick.

I HIGHLY recommend combining a bit of chili salt (chili powder + flaky salt, or simple margarita salt in a pinch) to amp up the heat while adding a fun spin to the traditional salt rim.

How long does this margarita last in the fridge?

If there’s any left of this crowd-pleaser, you can store it in the fridge (I recommend a large mason jar or pitcher) for a week. You can also make a big batch of the mix (without tequila) and freeze it for ice cubes OR to break out the margarita slushies later!

The longer the mix sits with sliced jalapeños in it, the spicier it gets!

Do I have to use tequila?

You don’t have to use tequila! The best part of making these margs is that you don’t have to follow EVERYTHING on the print recipe. You could substitute the tequila for mezcal or vodka, or even as a simple mocktail.

See more Food posts here.

Spicy Jalapeño Hibiscus Margarita

Spicy Jalapeño Hibiscus Margarita

Made with deep pink, antioxidant-rich hibiscus tea, this spicy jalapeño hibiscus margarita is sure to make everyone smile! (Even before they've had their tequila!)


For A Single Spicy Jalapeño Hibiscus Margarita:

  • 2 oz tequila of choice (see "recommended products")
  • 1 oz lime juice
  • 1 oz orange juice
  • 1 oz jalapeño lime simple syrup (see below), or more for extra sweet/spice
  • 4oz individually-brewed hibiscus tea bag OR 4 oz hibiscus tea base (see below)
  • Sparkling or still water to taste, for mixing
  • Chili salt rim (optional)

For Jalapeno Lime Simple Syrup (makes 16 oz for Big Batch):

  • 4 oz water
  • 4 oz lime juice (juice from 6-7 limes)
  • 1 cup sugar
  • 2 tbsp grated lime zest
  • ½ tsp chili powder
  • 1 jalapeño, sliced (leave seeds for more spice)

For Hibiscus Tea Base (makes 64 oz for Big Batch):

  • 1 cup dried hibiscus flowers or equivalent in hibiscus tea bags
  • 16 oz (2 cups) water for steeping
  • Approximately 48 oz (6 cups) sparkling or still water for mixing

For Big Batch Margarita (approx. 16 servings)

  • 32 oz tequila
  • 16 oz lime juice
  • 16 oz orange juice
  • 16 oz jalapeño lime simple syrup
  • 64 oz hibiscus tea base


  1. Bring 2 cups of water and 1 cup of dried hibiscus flowers to a boil in a small saucepan on the stove. Once boiling, reduce heat and simmer the mixture for 5 minutes.
  2. After 5 minutes, turn heat off and let tea mixture steep for 5 minutes.
  3. Strain mixture into a large pitcher, ensuring all flower leaves are removed.  Let cool, and then add in 1.5 quarts of your water of choice.  If using sparkling water, consider waiting until you serve to add!
  4. Keep cool in fridge until ready to use.
  5. Next, make the simple syrup by adding all simple syrup ingredients to a small sauce pan and mixing well with a whisk.  Bring ingredients to a boil, then reduce heat to a simmer and simmer for 10 minutes, while stirring occasionally to ensure nothing burns.
  6. After that, transfer simple syrup to a heat proof storage container (I like mason jars).  At this time you can immediately take out the jalapeño slices OR you can allow them to steep for longer (or indefinitely) if you want MORE spice to your syrup.
  7. Before assembling your margarita, make sure everything has cooled completely.
  8. To assemble a single serving, in a shaker or mason jar add tequila, lime juice, orange juice, simple syrup and hibiscus tea and shake until completely mixed. Top with sparkling water, if desired.
  9. You can make an optional chili salt rim by mixing equal parts chili powder and flaky sea salt and lining your glass rim with it.
  10. Pour your margarita mixture over ice into your cup of choice and garnish with lime or orange wedges and enjoy!


Make a single serving, or make a big batch ahead of time with the above instructions!  I like to serve with chunks of fruit in the pitcher - however, I do not recommend allowing the chunks of lime and oranges to steep too long in your pitcher as it can lend a bitter taste to the drink.

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